Foodie Friday: Boston Edition Pt. 3

July 5, 2013

The final installment of our Boston Foodie Friday escapades is finally here! And it is a delicious way to finish it out :). Cod Fish Balls…this was a first for us, and I have to admit, it didn’t go quite as planned. It gave us a little trouble and I may or may not have gotten frustrated and threatened to just give up, but Amanda wouldn’t let me do that ;).

Here’s what you’ll need:

1 lb. salt cod
2 potatoes
1 to 1 1/4 cups milk
6 green onions
2-3 Tbsp extra virgin olive oil
3 Tbsp chopped parsley
1/2 tsp ground nutmeg
juice from 1/2 lemon
2 eggs
flour for coating
1 cup breadcrumbs
olive oil for frying
salt to taste
lemon wedges

Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches.

Place fish in a glass baking dish and cover with water. (We used a plastic container because we didn’t have a glass dish ;)) Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.

After soaking for 24 hours, pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.

Boil potatoes with skin until cooked (soft and tender). Run under cold water and when they’re cool enough to touch, peel. Cut potatoes into pieces and mash with a fork in a large mixing bowl. Set aside.

Finely chop the green onions. Heat a couple tablespoons of olive oil in a large frying pan and sauté half of the onions.

Add milk and heat. Add cod and simmer on low for 10 minutes.

Take pan off stove and use a fork to break fish into small flakes. Remove any bones. Add cod mixture to mashed potatoes and mix.

Add rest of onions, parsley, and nutmeg. Drizzle in 1-2 Tbsp olive oil, adding lemon juice to taste. Mix thoroughly.

Beat 1 egg in a small bowl. Mix into the cod-potato mixture, then refrigerate until mixture firms – about 30 minutes.

Beat 1 egg. Place breadcrumbs in a small bowl and flour on a plate for coating.

Remove cod mixture from refrigerator and shape into balls, then flatten slightly. This is where we had a little bit of trouble…our mixture wasn’t “balling” very well, so we ended up adding a little bit of the breadcrumbs to the mixture to help it keep from falling apart.

Pour 1/2 inch olive oil into a large frying pan and heat. When oil is hot enough, roll each ball in breadcrumbs and dip in beaten egg, then coat in flour.

Fry over medium-high heat, until golden, then turn. Remove balls from pan and drain on a paper towel.

Serve with a tomato sauce or alioli.

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